131 meat stuffing recipes

Serve this pleasant and unusual entree with sprigs of watercress dipped in a well-flavoured vinaigrette.

Roast loin of lamb stuffed with soft-cooked apples, ginger, and lemon juice. An Irish-inspired main dish roast with sweet fruit tucked inside and garlic slivered into the fat.

Sausage and apple stuffing with browned pork sausage, diced onions, and chopped apples tossed with toasted bread cubes. A savory-sweet Thanksgiving stuffing that works inside or alongside the bird.

Pork loin roast with pesto and sun-dried tomato stuffing: bone-in pork roast with pockets cut above each rib and packed with basil pesto, croutons, and sun-dried tomatoes. A four-ingredient showstopper.

Smoked ham stuffed with cranberry cornbread stuffing and glazed with whole berry cranberry sauce and corn syrup. A stunning holiday centerpiece with built-in sweet-tart contrast.

Herb-Rubbed Turkey Breast with Fig & Apricot Stuffing recipe

Roast capon stuffed with rye bread, caraway seeds, and parsley, cooked in the microwave. A retro technique that delivers juicy, tender poultry fast.

Massive holiday stuffing with crumbled cornbread, hot and sweet Italian sausage, cranberries, maple syrup, rosemary, and orange marmalade. Makes 10 litres for a crowd-sized Thanksgiving feast.

A whole chicken stuffed with herbed stuffing mix, pressure-cooked until juicy, and finished with a quick homemade gravy. Comfort food that feeds a crowd with minimal fuss.

Baked lemon-brown sugar chicken drumsticks with cornbread stuffing on the side, all in one dish. Browned drumsticks topped with lemon slices and baked alongside lemony cornbread stuffing.

Roast Goose with Molasses Glaze & Apricot Stuffing recipe

Kibbee bissaneeyeh: Lebanese layered ground lamb and bulgur casserole stuffed with spiced lamb and pine nuts, baked in a diamond-scored pattern until golden.

Roasted Duckling with Apple Sesame Stuffing recipe

Traditional possum stuffing: a rustic breadcrumb stuffing with sauteed onion, chopped liver, hard-boiled egg, and Worcestershire sauce. A historic American wild-game recipe.

Wild mushroom and foie gras stuffing for veal medallions with four varieties of mushrooms, shallots, white wine, and chives. French bistro cooking at home.

Iowa chops stuffed with brandy-soaked apricots, pecans, currants, orange zest, and fennel. Seared, baked, and finished with flambeed brandy for a tableside showstopper.